Save Recipe Print
Mushroom, Tomato and Onion Omelet with Home Fries and Bacon
Total:
1 hr
Active:
45 min
Yield:
2 servings
Level:
Intermediate
Total:
1 hr
Active:
45 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 400 degrees F.

Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.

Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.

While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.

In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.

Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.

Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.

Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.

Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Meaty Grilled Pizza with Caramelized Onions and Mushrooms

Recipe courtesy of Food Network

Mushroom Omelet with Bacon and Onion Hash

Recipe courtesy of Anne Burrell

Bacon, Mushroom, and Cheese Omelet

Recipe courtesy of Deborah Fewell

Chard and Onion Omelet (Trouchia

Recipe courtesy of Deborah Madison

Mushroom and Cheese Omelet

Recipe courtesy of Katie Workman

Mushroom, Onion and Basil Pizza

Recipe courtesy of Ellie Krieger

Mushroom Crusted Halibut with Candied Onion, Tomato and Sauce of Fresh Peas

Recipe courtesy of Ari Nieminen

Broccoli Omelet With Tomato Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories